Roti Kacang Merah [ Red Bean Bun ]

Roti Kacang Merah [ Red Bean Bun ]

Roti Kacang Merah [ Red Bean Bun ]

When I was visiting the Chinese district in Montréal, I came to a pastry shop that sells beautiful fluffy pastries with different filling.  The sweet smell of fresh pastries when I open their door was unforgettable. They also have an amazing choices from savoury to sweet pastries, from bite-size to lunch size. One of my favorites was their red bean bun, light fluffy bun filled with sweet, moist and chunkless red bean paste. Unfortunately, there's no such pastry shop in my town. The only way to satisfy my craving for this bun is to make one my own. I remembered I have a recipe for a fluffy bun. I made a bit of adjustment and I used a store bought red bean paste. The outcome was pretty awesome, I am proud of myself.. hihihihi.. 
Nothing beats a warm, fluffy, fresh-out-of-the-oven red bean bun for my afternoon tea break!

Bread Ingredients:
1 Tsp dried yeast
65 gr warm milk
30 gr sugar
300 gr bread flour
1 egg
75 g tangzhong mix
45 g butter, melted
1 tsp vanilla essence
a pinch of salt
Red bean paste (store bought)
1 egg, beaten
Sesame seed (optional)

1. In a glass, mix dried yeast, sugar and warm milk. Let stand until creamy, around 10 minutes.
2. In the electric mixing bowl with a dough hook, add in flour, egg, tangzhong mix, yeast mix and vanilla essence. Mix until all the ingredients combined. Increase the speed to medium and continue mixing until the dough forms.
2. Slowly add melted butter and mix until incorporated. Increase the speed until the dough become elastic, smooth and non-sticky to the sides of your mixing bowl.
3. Remove the dough into a lightly greased bowl and set aside and let it rise to double its volume, around an hour in room temperature, cover the bowl with a wet kitchen towel.
4. Once the dough have risen enough, wash your hands thoroughly and lets work on the dough.
5. Remove the dough from the bowl, lay it on a floured surface and gently roll it into a log-like shape. Divide the dough into 12 portions (about 50 g each).

6. Flatten dough into a round disc. Put an amount (around 1 heap of tablespoon) of red bean paste in the middle of the dough.

7. Fold the edges onto the middle of the dough, pinch to seal the seam tightly. 

8. Flatten the dough into a round disc very gently.

9a. To make red bean roll bun; put the dough on seam down and use a knife to make a few slits (do not cut through the edges). 

9b. Roll up and pull down each ends together and pinch to seal. 

9c. To make a 4-petals bun;  repeat step 6 to 8. 
9d. Using a knife, make 4 deep cuts onto the dough. 

10. Let the buns to rise for another 30 minutes to an hour.
11. Line baking pan with parchment paper and preheat the oven at 350F. Meanwhile, brush the dough with egg to get that nice golden tan and sprinkle some sesame seed as topping. Put the dough buns onto the lined baking pan.

11. Bake the buns for 15 minutes or until you get that nice golden tan on the bun's surface.

13. Et voila! Your fluffy red bean bun is ready to be enjoyed with a cup of tea. 

Happy cooking!



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